Favorite Menu Black Bean and Spanish Chorizo with Rice

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Black Bean and Spanish Chorizo with Rice

"This is a high-quality one-pot dish. Don't realize if it has a heritage, but I love it. I am a massive fan of Spanish chorizo and that is a top notch quick dish. I like it; in case you don't, permit me understand how you convert it!"

Ingredients :

1 tablespoon olive oil
1 hyperlink Spanish chorizo
1 onion, diced
four cloves garlic, minced
1 cup uncooked rice
4 cups chicken stock
1 (10 ounce) can diced tomatoes with inexperienced chile peppers (which include RO*TEL®)
1 tablespoon ground cumin
1 teaspoon Spanish paprika
1/four teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained

Instructions :

Prep : 15M	Cook : 4M	Ready in : 51M

Heat olive oil in a pan over medium-excessive heat. Cook chorizo, stirring gently, till browned, 5 to 7 mins. Transfer to a plate. Add onion and garlic to the pan; cook and stir till lightly browned, about 5 mins. Add rice. Cook, mixing sometimes, until covered in oil, 2 to 4 minutes.
Pour chook inventory into the rice combination; convey to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and decrease warmness to medium. Cook until rice is gentle, about 15 mins, adding more water if wanted. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to six mins extra.

Notes :

Make positive you use the dried Spanish chorizo, no longer the uncooked Mexican kind.
You can use shallots in place of onions if preferred.

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